Sheet Pan Beef Fajitas
Taco Tuesday just got easier with these Sheet Pan Beef Fajitas! Tasty, simple and easily customizable for the whole family!
A FUN SHEET PAN FAJITA MEAL
I love fajitas! I especially love to order them at restaurants just to hear and smell them coming out sizzling on a hot skillet! Sometimes I crave fajitas at home but I’m not gonna go through trying to serve a bunch of sizzling hot skillets – ha! So I thought about making an easier version with these Sheet Pan Beef Fajitas. You still get all your favorite flavors mixed together – they’re just baked in the oven! With a simple mixture of beef, peppers, onions and spices, these Sheet Pan Beef Fajitas are really so easy and quick to make. You can have everything prepped and cooked in under 30 minutes! Then everyone in your house can add all their favorite toppings which makes it just a bit more fun!
FREQUENTLY ASKED QUESTIONS:
Skirt, rump, and flank steak soak up marinade/spices well and cook quickly. They also tend to be the most affordable options. Cut the steak in thin slices against the grain for the best flavor and texture.
You could add thinly sliced portobello mushrooms, zucchini, or peppers. Corn is another nice addition.
Black beans traditionally go really nicely in fajitas. Personally, I am a huge fan of pinto beans so I sometimes add those. Just heat them up thoroughly and add into your fajitas or serve on the side.
Absolutely! If you want, you can simply pick up a packet of fajita seasoning mix or taco seasoning mix and use that! Or feel free to experiment with your favorite flavors here.
No. The vegetables need longer to cook than the steak will so that’s why they go into the oven for 10 minutes on their own. The steak would be overcooked and tough if we had it in the oven the whole time.
It’s okay – just use two smaller ones. You could put the vegetables on one sheet and the steak on the other.
The leftover fajita filling will keep in an airtight container or a ziptop bag for up to 4 days in the refrigerator. This can also be frozen. Place in a freezer bag and push out all the air and it will keep for up to 6 months. Let defrost in the refrigerator then reheat in a pan with some butter or it can be microwaved to reheat.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- flank steak
- red bell pepper
- green bell pepper
- yellow bell pepper
- red or yellow onion
- olive oil
- chili powder
- garlic powder
- lime juice
- flour tortillas
- optional garnishes: guacamole, pico de gallo, sour cream, tomatoes, lettuce, cheese
HOW TO MAKE SHEET PAN BEEF FAJITAS:
Spray an 18″x13″ baking pan. Preheat the oven to 400F degrees. Thinly slice the flank steak (cutting across the grain – see picture below for reference).
Place sliced steak in a medium bowl and drizzle about 1 Tablespoon of olive oil over it and set aside.
Put the sliced bell peppers and onion into a separate medium bowl and drizzle with the remaining 1 Tablespoon of olive oil and set aside.
Whisk together the salt, pepper, cumin, chili powder, and garlic in a small bowl. Note: if using a packet of store-bought fajita seasoning, just skip this step.
Mix half of the seasoning mixture into the vegetables.
Mix the other half of the seasoning mixture into the meat.
Sprinkle the lime juice over all (½ over meat, ½ over vegetables).
Place the vegetables in an even layer onto the baking pan. Bake on the upper rack of the oven for about 10 minutes (the vegetables should just be starting to get soft).
Move the vegetables over to make room for the steak. Add the steak in a single layer to the baking pan.
Bake for about 5 minutes or until the steak is cooked the way you like. The strips cook fairly quickly so just keep a close eye on it so you make sure it is cooked to your preference.
Serve in warmed tortillas with your favorite toppings such as: guacamole, pico de gallo, sour cream, tomatoes, lettuce, cheese
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- CROCK POT CHICKEN FAJITAS
- SHEET PAN BEEF QUESADILLAS
- SHEET PAN GARLIC BUTTER CHICKEN
- STEAK BITE FAJITA BOWLS
- LAZY CHICKEN ENCHILADAS
- HOMEMADE TACO PIE
- TACO QUESADILLA
- HOMEMADE TACO SEASONING
Sheet Pan Beef Fajitas
- 1 pound flank steak
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 red or yellow onion thinly sliced
- 2 Tablespoons olive oil divided use
- 1 teaspoon salt
- 1 teaspoon pepper
- ¾ teaspoon cumin
- ¾ teaspoon chili powder
- ¾ teaspoon garlic powder
- 1 Tablespoon lime juice
- 8 flour tortillas warmed
- Optional garnishes: guacamole, pico de gallo, sour cream, tomatoes, lettuce, cheese
- Spray an 18"x 13" pan. Preheat the oven to 400F degrees. Thinly slice the flank steak (cutting across the grain).
- Place sliced steak in a medium bowl and drizzle 1 Tablespoon of olive oil over and set aside.
- Put the sliced bell peppers and onion into a separate medium bowl and drizzle with the remaining 1 Tablespoon of olive oil and set aside.
- Mix together the salt, pepper, cumin, chili powder, and garlic in a small bowl.
- Stir in half of the seasoning mixture into the vegetables.
- Stir in the other half of the seasoning mixture into the sliced steak.
- Sprinkle the lime juice over all (½ over meat, ½ over vegetables).
- Place the vegetables in a single layer onto the baking sheet. Bake on the upper rack of the oven for about 10 minutes (the vegetables should just be starting to get soft.)
- Move the vegetables over to make room for the steak. Then add the steak in a single layer to the baking pan.
- Bake on the upper rack for about 5 minutes or until the steak is cooked the way you like. Keep a close eye on the steak to make sure it is cooked to your preference.
- Serve in warmed tortillas with your favorite toppings.
- Nutritional value does not include toppings.
- These can be frozen, see my tips above.
- Make sure that you do not cook everything at once otherwise the steak will be overcooked.
- You can substitute the individual spices in this recipe with a packet of taco seasoning or fajita seasoning.
- Two smaller baking pans can be used if you don’t have one large pan.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Can I mix every thing together & heat on the bbq for camping ?
I don’t see why not! I haven’t personally tested it myself so please come back & let me know how it went for you!